Risotto with Shrimp & Asparagus
Source of Recipe
Cooking Light 2003 Annual
Recipe Introduction
Servings: 4 (about 1 1/4 cups each)
Points: 8.6
List of Ingredients
4 cups fat-free, less sodium chicken broth
3 cups (1-inch) sliced asparagus
1/2 pound peeled and deveined medium shrimp
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice
1/4 cup dry vermouth (I only used 2 Tbsp.)
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Recipe
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.
NUTRITION PER SERVING
CALORIES 443 (20% from fat); FAT 6.8g (sat 2.2g, mono 2.5g, poly 1.7g); PROTEIN 19.9g; CARB 20g; FIBER 3.9g; CHOL 32mg; IRON 2.6mg; SODIUM 469mg; CALC 70mg;
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